食品安全规范
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禁止地上摆放食物
Use offreezing date labelis compulsory
食物储存贴上日期标签
Ensure old stock being used first (FIRST IN FIRST OUT)
确保先进先出
Frozen Temperature standard -18 to -25 degree C
Sanitize and clean equipment before each task
确保设备来自百度文库洁和消毒
Ensured usage of colour coded chopping board
(Yellow-cooked meat)
使用不同颜色的砧板（黄色-熟食）
Check food at all times! Smell, feel and taste if necessary
Dry Store temperaturestandard: 18C - 22C
干仓温度标准：18C - 22C
No ripened fruit to be kept in dry store (store chilled)
新鲜水果不允许存放在干仓（请冷藏）
All products to be date labeled
Keep all food covered if not used immediately
存放的食品请盖好
Handle cooked and raw food separately
生熟分开
Ensure preparationarea are clean at all times
确保工作区域干净
Cook and Chill
所有干货存放时要有日期标签
Raw Preparation
生食的准备工作
Wash hand before each task
每项工作进行前要先洗手
Ensure usage of clean and sanitized equipment
确保所使用的设备干净且消过毒
Ensured usage of colour coded chopping board.
认真检查是否有外来物体，比如包装纸，塑料片，橡皮筋等
Colour coded date labeling is a must
必须使用代表日期的颜色标签
No supplier boxes are allowed in storage areas except for multipledried foods like ketchup bottles, portioned jam and jarred food
烹饪和冷藏
Cook all food to a core temperature of 70 degree for 2 minutes
所有的食品烹饪中心温度都要在70摄氏度以上保持2分钟
Divide large quantities like soups and stocks into smaller
not be left out for more than an hour.
食品在冰箱外的存放不得超过1小时
Ensure usage of correct containers for storage
确保使用正确的容器存放
Use ofprepared date labelis compulsory
请贴上制作日期标签
确保存放区域干净明亮
Check for any pest contamination like flies and ants
检查灭虫工作
Floors, walls, doors and shelving to be cleaned daily
地板，墙壁，门和架子每天都要清洁干净
No secondary packages like card boxes to be kept
Raw meat –red; fish-blue;vegetable -brown
确保使用正确颜色的砧板
生食-红色；鱼-蓝色；蔬菜-棕色
Handle raw food and cooked food separately
加工食品时生熟分开
Food kept outside the fridge for preparation should
Always thaw food inside a fridge on a drainage tray
把需要解冻的食品放在一个带孔的托盘里
Room temperature standard : 18°C
室内温度标准：18°C
Ensure the bins are covered with lid at all times
batches before chilling
把大批量的食品例如汤汁和清汤冷藏前分成小份存放
Chill food to 3 degree within 90 minutes
食品在3摄氏度的环境下存放90分钟
Record temperature and time when food is being put in
急冻库门保持关闭
Door handles to be clean inside-out
保持库门拉手干净
Floors and walls to be kept clean
保持地板，墙壁干净
Dry Food Storage
干货存储
Check that the area is well lit and ventilated
视觉检查食品的品质（检查食品有否长菌，色变，罐装生锈，包装腫涨或异味，参杂外来物体）
Ensure segregated areas for meat, fish, vegetables,
Dairy, dry receiving
确保指定鱼，肉，蔬菜，奶质品与干货的区域
Ensure all received food is date coded
确保所有的容器都加盖
Cooked Preparation
烹饪准备工作
Ensure personal hygiene standard is met at all time
随时都要保持个人卫生标准
Ensure gloves are worn when handling cooked food
处理熟食时请戴手套
blast chiller
食品冷藏前记录温度和时间
Record time and temperature when taking food out
随时检查食品，闻，触摸，必要时试味
Ensure food are cookedto minimum 70°C for at least 2minute
确保所有的食品烹饪标准都在70°C以上至上保持2分钟
Keep food away from 5°C - 63°C (danger zone)
让食品温度保持在5°C - 63°C之外（危险区）
inside dry store
在干仓内禁止重复包装
All food to be kept covered
所有的食品都要包好
No food to be kept on the floor
地板上不许存放食品
Keep chemical substance away from food
化学药品远离食品存放区域
奶制品3-6℃；水果和蔬菜4- 8℃
Old stock being used first (FIRST IN FIRST OUT)
确保遵守先进先出原则
Discard any broken eggs when sighted
不得使用破裂的蛋
All food must be kept covered
所有的食物必须盖着
No food to be stored on the floor
禁止把食物放在地板上
Ensure meat, fish, dairy, vegetable are kept separated
at all time
确保肉类，鱼类，奶制品，蔬菜分开
Store cooked food above raw food
确保所有食品附有保质期
Ensure chemicals receiving are away from food area
确保化学物品远离食品区域
Decanting Food
食品包装
Ensure used of correct boxes
(Meat –red; fish –blue; veg-brown,fruit-green)
确保使用正确的盒子
（肉食–红色;鱼–蓝色;蔬菜-棕色,水果-绿色）
Do random temperature checks and record in logbook
经常测试温度并且在交接本上做记录
Visual check for foreign bodies, object- ripped paper, broken plastic, rubber bands etc.
Receiving Food
食品的接收
Check cleanliness offoods area in vehicle
检查食品运输工具的卫生
Record vehicle refrigerator air temperature
记录运输工具冷库的温度
Check invoice from supplier with purchase order
检查供应商的订货单据与采购需求
Check packaging of food:Chilled and frozen food shouldbe received in insulated packaging
检查食品包装：冷藏与冷冻食品须接收于隔热的包装
Chilled food maximum temperature: +6 degree
确保所有的食品在存储前要加盖
Ensure all boxes are stored in the correct area
(fridge, freezer, dry store)
确保所有的盒子要存放在正确的区域（冷藏室，冻库，干货仓）
Chilled Food Storage
冷藏食物
Record fridge air temperature at least, twice daily
生熟分开存放
Containers to be washed in scullery after use
确保容器使用后清洗干净
Frozen Food Storage
冻品存储
Compressor must be in working condition (de-iced)
确保冷库运行正常
No food to be kept on the floor
急冻温度标准-18度至-25度
Record freezer air temperature at least, twice daily
每天记录温度至少两次急冻
All storage containers to be washed after use
所有容器使用后须清洗
Keep freezer door close at all time
冷藏食品最高温度为：+6度
Frozen food minimum temperature: -12 degree
冷冻食品需于温度为：- 12度
Visual checks on quality of food (check for any mould, fungus, colour change, rusty cans,blown packaging bad smell, foreign bodies)
每天至少记录2次冰箱温度
Chilled product storage temperature standards.
meat and poultry 3-6℃; fish 1-3℃;
dairy 3-6℃; fruit and vegetables 4- 8℃
冷藏食物标准：肉及家禽类3-6℃；鱼类1-3℃；
任何供应商所用的盒子不允许出现在储藏区域
除非是干货如罐装食品
Ensure immediate removal for storage for all
chilled or frozen food once decanted
确保所有的冷冻及冷藏品换过包装之后迅速存储
Ensure all products are covered before send for storage
Use offreezing date labelis compulsory
食物储存贴上日期标签
Ensure old stock being used first (FIRST IN FIRST OUT)
确保先进先出
Frozen Temperature standard -18 to -25 degree C
Sanitize and clean equipment before each task
确保设备来自百度文库洁和消毒
Ensured usage of colour coded chopping board
(Yellow-cooked meat)
使用不同颜色的砧板（黄色-熟食）
Check food at all times! Smell, feel and taste if necessary
Dry Store temperaturestandard: 18C - 22C
干仓温度标准：18C - 22C
No ripened fruit to be kept in dry store (store chilled)
新鲜水果不允许存放在干仓（请冷藏）
All products to be date labeled
Keep all food covered if not used immediately
存放的食品请盖好
Handle cooked and raw food separately
生熟分开
Ensure preparationarea are clean at all times
确保工作区域干净
Cook and Chill
所有干货存放时要有日期标签
Raw Preparation
生食的准备工作
Wash hand before each task
每项工作进行前要先洗手
Ensure usage of clean and sanitized equipment
确保所使用的设备干净且消过毒
Ensured usage of colour coded chopping board.
认真检查是否有外来物体，比如包装纸，塑料片，橡皮筋等
Colour coded date labeling is a must
必须使用代表日期的颜色标签
No supplier boxes are allowed in storage areas except for multipledried foods like ketchup bottles, portioned jam and jarred food
烹饪和冷藏
Cook all food to a core temperature of 70 degree for 2 minutes
所有的食品烹饪中心温度都要在70摄氏度以上保持2分钟
Divide large quantities like soups and stocks into smaller
not be left out for more than an hour.
食品在冰箱外的存放不得超过1小时
Ensure usage of correct containers for storage
确保使用正确的容器存放
Use ofprepared date labelis compulsory
请贴上制作日期标签
确保存放区域干净明亮
Check for any pest contamination like flies and ants
检查灭虫工作
Floors, walls, doors and shelving to be cleaned daily
地板，墙壁，门和架子每天都要清洁干净
No secondary packages like card boxes to be kept
Raw meat –red; fish-blue;vegetable -brown
确保使用正确颜色的砧板
生食-红色；鱼-蓝色；蔬菜-棕色
Handle raw food and cooked food separately
加工食品时生熟分开
Food kept outside the fridge for preparation should
Always thaw food inside a fridge on a drainage tray
把需要解冻的食品放在一个带孔的托盘里
Room temperature standard : 18°C
室内温度标准：18°C
Ensure the bins are covered with lid at all times
batches before chilling
把大批量的食品例如汤汁和清汤冷藏前分成小份存放
Chill food to 3 degree within 90 minutes
食品在3摄氏度的环境下存放90分钟
Record temperature and time when food is being put in
急冻库门保持关闭
Door handles to be clean inside-out
保持库门拉手干净
Floors and walls to be kept clean
保持地板，墙壁干净
Dry Food Storage
干货存储
Check that the area is well lit and ventilated
视觉检查食品的品质（检查食品有否长菌，色变，罐装生锈，包装腫涨或异味，参杂外来物体）
Ensure segregated areas for meat, fish, vegetables,
Dairy, dry receiving
确保指定鱼，肉，蔬菜，奶质品与干货的区域
Ensure all received food is date coded
确保所有的容器都加盖
Cooked Preparation
烹饪准备工作
Ensure personal hygiene standard is met at all time
随时都要保持个人卫生标准
Ensure gloves are worn when handling cooked food
处理熟食时请戴手套
blast chiller
食品冷藏前记录温度和时间
Record time and temperature when taking food out
随时检查食品，闻，触摸，必要时试味
Ensure food are cookedto minimum 70°C for at least 2minute
确保所有的食品烹饪标准都在70°C以上至上保持2分钟
Keep food away from 5°C - 63°C (danger zone)
让食品温度保持在5°C - 63°C之外（危险区）
inside dry store
在干仓内禁止重复包装
All food to be kept covered
所有的食品都要包好
No food to be kept on the floor
地板上不许存放食品
Keep chemical substance away from food
化学药品远离食品存放区域
奶制品3-6℃；水果和蔬菜4- 8℃
Old stock being used first (FIRST IN FIRST OUT)
确保遵守先进先出原则
Discard any broken eggs when sighted
不得使用破裂的蛋
All food must be kept covered
所有的食物必须盖着
No food to be stored on the floor
禁止把食物放在地板上
Ensure meat, fish, dairy, vegetable are kept separated
at all time
确保肉类，鱼类，奶制品，蔬菜分开
Store cooked food above raw food
确保所有食品附有保质期
Ensure chemicals receiving are away from food area
确保化学物品远离食品区域
Decanting Food
食品包装
Ensure used of correct boxes
(Meat –red; fish –blue; veg-brown,fruit-green)
确保使用正确的盒子
（肉食–红色;鱼–蓝色;蔬菜-棕色,水果-绿色）
Do random temperature checks and record in logbook
经常测试温度并且在交接本上做记录
Visual check for foreign bodies, object- ripped paper, broken plastic, rubber bands etc.
Receiving Food
食品的接收
Check cleanliness offoods area in vehicle
检查食品运输工具的卫生
Record vehicle refrigerator air temperature
记录运输工具冷库的温度
Check invoice from supplier with purchase order
检查供应商的订货单据与采购需求
Check packaging of food:Chilled and frozen food shouldbe received in insulated packaging
检查食品包装：冷藏与冷冻食品须接收于隔热的包装
Chilled food maximum temperature: +6 degree
确保所有的食品在存储前要加盖
Ensure all boxes are stored in the correct area
(fridge, freezer, dry store)
确保所有的盒子要存放在正确的区域（冷藏室，冻库，干货仓）
Chilled Food Storage
冷藏食物
Record fridge air temperature at least, twice daily
生熟分开存放
Containers to be washed in scullery after use
确保容器使用后清洗干净
Frozen Food Storage
冻品存储
Compressor must be in working condition (de-iced)
确保冷库运行正常
No food to be kept on the floor
急冻温度标准-18度至-25度
Record freezer air temperature at least, twice daily
每天记录温度至少两次急冻
All storage containers to be washed after use
所有容器使用后须清洗
Keep freezer door close at all time
冷藏食品最高温度为：+6度
Frozen food minimum temperature: -12 degree
冷冻食品需于温度为：- 12度
Visual checks on quality of food (check for any mould, fungus, colour change, rusty cans,blown packaging bad smell, foreign bodies)
每天至少记录2次冰箱温度
Chilled product storage temperature standards.
meat and poultry 3-6℃; fish 1-3℃;
dairy 3-6℃; fruit and vegetables 4- 8℃
冷藏食物标准：肉及家禽类3-6℃；鱼类1-3℃；
任何供应商所用的盒子不允许出现在储藏区域
除非是干货如罐装食品
Ensure immediate removal for storage for all
chilled or frozen food once decanted
确保所有的冷冻及冷藏品换过包装之后迅速存储
Ensure all products are covered before send for storage